Campfire Crayfish Stir-Fry
Experience the flavors of the outdoors with this hearty Stir-Fried Crayfish Tails recipe, perfect for your campfire tripod setup. Tender crayfish tails meet fresh vegetables in a savory soy sauce blend, accented with a kick of cayenne and aromatic ginger. This meal is not only simple to prepare but also bursts with flavor, making it an ideal dish for adventurous gatherings by the fire.
ingredients
- 2 dozen crayfish tails
- 1/2 cup sliced fresh mushrooms
- 1/2 small onion, sliced thin
- 2 stalks celery, sliced thin
- 2 tablespoons peanut oil
- 1 teaspoon cornstarch
- 1/4 cup water from cooking crayfish
- 1/4 cup soy sauce
- 1/4 teaspoon cayenne pepper
- 1 small piece ginger root
steps
- 1.
Heat the peanut oil in your wok hanging over the campfire.
- 2.
Carefully peel and discard the skin from the ginger root, then add it to the hot oil, sautéing for a minute to release its flavor before discarding it.
- 3.
Add the sliced mushrooms, celery, and onion to the wok. Stir-fry for about 3-4 minutes until they are tender, then remove the cooked vegetables and set aside.
- 4.
In a small bowl, mix the water from boiling the crayfish, soy sauce, and cornstarch until smooth.
- 5.
Pour the soy sauce mixture into the hot wok, stirring constantly until it reaches a boil and thickens slightly.
- 6.
Once boiling, add the cooked vegetables and the crayfish tails back into the wok.
- 7.
Sprinkle cayenne pepper over the stir-fry, adjusting to your preferred spice level, and mix well.
- 8.
Cook for an additional 2-3 minutes until the crayfish are heated through before serving hot.
